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81% would make again

Sriracha Mayo Chicken Rice Balls

Under 30 minutes

Under 30 minutes


for 6 servings

  • 2 cups chicken (300 g), diced, fully cooked
  • ⅓ cup mayonnaise (80 g)
  • ¼ cup sriracha (80 g)
  • ½ cup onion (75 g)
  • ½ cup celery (110 g)
  • 4 cups rice (920 g), cooked
  • 2 tablespoons soy sauce
  • oil, for pan frying

Nutrition Info

    Calories 424
    Fat 16g
    Carbs 44g
    Fiber 1g
    Sugar 2g
    Protein 21g

Estimated values based on one serving size.


  1. In a mixing bowl, stir together the chicken, mayonnaise, Sriracha, onions and celery. Set aside.
  2. In another mixing bowl, combine the rice and soy sauce.
  3. With wet hands, take a handful of rice in one hand, press together and flatten.
  4. Take a spoonful of the Sriracha mayo chicken and place in the center.
  5. Take another handful of rice and place on top. Using both hands, firmly press together the rice until you have a dense ball. Continue to form the rice until you have a fat triangle.
  6. Pan fry the Sriracha mayo chicken onigiri until lightly golden and crispy.
  7. Enjoy!

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